Raising Ducks Intended for Consumption
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Butcher Job Description
Position: Head Butcher Updated: June 2021 Reports to: Executive Chef & Chef de Cuisine Job Type: Full-Time Work Location: One location (opening Spring 2022) Position Description: Southall is a premier destination bringing nature, produce and people together in a powerful and unique way. The head butcher will be responsible for managing all animal butchery for the property and its multiple venues. Working in concert with the Executive Chef and the Chef de Cuisine the head butcher will have the opportunity to work with the seasons of middle Tennessee in creating unique, product driven charcuterie and salumi that fully utilize the wealth of amazing product that we have here. Responsibilities • The Executive Sous Chef’s responsibilities will include oversight of the following areas: o The butcher shop, located inside of the commissary space on the ground floor of the inn. Complete, with grinder, buffalo chopper, mixer, sausage stuffer, vacuum packaging machine, all in a 55-degree refrigerated workspace. o Attached to the butcher shop are dedicated meat, fish, and salumi coolers, these will also fall under the Head Butchers purview. • During construction, responsibilities will include sourcing vendors, creating operating and team member manuals, creating spreadsheets for inventory, building relationships with strategic partners, developing HACCP protocols, and creating an opening larder of recipes. • Once Southall is open the Head Butchers responsibilities will include but not be limited to technique development, cost control, inventory, ordering, and maintaining the highest levels of quality and control possible. • Managing, overseeing, and executing the handling, deboning, trimming, tying, trussing, grinding, tenderizing, packaging, storing, weighing, and labeling of all protein-based activities. -
WEHRLE at CAYUGA WEDNESDAY CORNED BEEF
KITCHEN CATERING CHOICES Charlie the Butcher’s Catering Center 446 Cayuga Road, Cheektowaga 626-9722 • PICK UP Choose from our sliced roast beef, kummelweck rolls, ethnic sausage, double smoked ham roast turkey and cooked prime rib. • DROP OFF Great for meetings, social functions. Delivered TONIGHT’S DINNER and set-up - including meat, rolls, salad, condiments, plates, napkins and silverware. MONDAY BAKED HAM .................. 8.99 • FULL SERVICE Be a guest and let Charlie carve the meat, From the butcher shop, Charlie carves his double smoked ham off the bring the salads, set-up and clean-up. bone, served with honey mustard, potatoes and a vegetable. “CARVING BEEF ON WECK” TUESDAY MEAT LOAF ................... 8.99 Hi Everybody, Dine In • Take Out • Take Home Two slices of old fashion meat loaf with gravy, mashed potatoes and I’m proud to say since 1914, our Butcher Shop has spanned a vegetable. three generations. My grandfather, Charles E. Roesch, started this company by offering fresh meats and poultry when times were simple. WEHRLE at CAYUGA WEDNESDAY CORNED BEEF ...... 11.99 In addition to being a successful businessman, he served as the mayor 1065 Wehrle Dr. at Cayuga Lean, tender corned beef brisket, boiled cabbage, carrots, potatoes and of the City of Buffalo from 1930 to 1934. “1 mile from the Buffalo Airport” Broadway Market Polish Rye bread. My father, Charles J. Roesch, continued the family tradition as he maintained quality and service in the prosperous Broadway Market. Serving Lunch and Dinner THURSDAY PRIME RIB ............... 11.99 I’m Charles W. Roesch, better known as Charlie the Butcher Monday - Saturday 10 a.m. -
Features Butcher Boards
Our seasonal deli meats and cheeses are inspired by the We proudly offer 100% grass fed beef, bison, and lamb that are farm raised as original butcher’s shop opened in this location in 1934. well as our free-range, antibiotic-free Amish chicken. BY NURTURING THE ENVIRONMENT AND PRESERVING THE CRAFT OF FOOD ARTISANS, WE SIGNATURES ARE SUPPORTING THE LOCAL AGRICULTURAL BURGERS & SUCH FROM THE HEN BUTCHER’S CLASSIC $13 MEATBALL $12 ECONOMY AND CONTRIBUTING TO CHANGE THAT THE DINER $13 BUTTERMILK MARINATED, SPICY CAPOCOLLO, SALAMI, HAM, HOOSIER GRASS FED MEATBALLS, CURED TWO PERFECT 1/4 LB PATTIES FLAT & CRISPY, SEASONED & GOLDEN FRIED SHARP CHEDDAR, BACON, GARLIC AIOLI, PICKLE WILL ONE DAY MAKE CLEANER, NUTRITIOUS, YOUR CHOICE OF CAJUN OR CLASSIC FRIED PROVOLONE, LTO, MAYO, DIJON, MEAT SAUCE, MOZZARELLA, ARUGULA, HOUSE ITALIAN GARLIC BREAD BETTER TASTING FOOD AVAILABLE TO EVERYONE. BIG AL $14 FRIED CHICKEN SANDWICH $12 SHREDDED BUFFALO $12 BACON, PULLED PORK BELLY, CARAMELIZED ITALIAN $13 Good karma never tasted so good! ONIONS, PICKLED RED ONIONS, JAMESON BBQ LETTUCE, TOMATO, SOPO SAUCE, SOPPRESSATA, SPICY CAPOCOLLO, GRILLED CHICKEN, HOUSE BUFFALO SAUCE, PICKLES, BRIOCHE BUN PEPPERONI, MOZZARELLA, HOUSE ITALIAN, BLUE CHEESE SLAW, SPINACH, TOMATO EL GUAPO $12 HOUSE GIARDINIERA, LTO, MAYO, DIJON TURKEY PESTO $13 PEPPERJACK, ROASTED PEPPERS, JALAPEÑOS, THE PICNIC MAPLE FARMS REFRIED BEANS, SOPO SAUCE LEMON CHICKEN CLUB $12 SMOKING GOOSE SMOKED TURKEY, BLACKENED 1-2 PEOPLE $17 2-3 PEOPLE $25 ARUGULA, POACHED TOMATOES, RED ON- DRUNKEN CHEESE CHICAGO CUT $13 SMOKED CHICKEN BREAST, BACON, LETTUCE, CHICKEN SHARE ‘BASKET’ OF OUR SIGNATURE BUTTER- IONS, PESTO, GREEN RANCH MOZZARELLA ON HAVARTI, ARUGULA, CARAMELIZED ONIONS, TOMATO MIXED WITH A LEMON TARRAGON QUESADILLAS $10 CURDS $9 MILK FRIED CHICKEN TENDERS. -
Online Guide to the Animals of Trinidad and Tobago [OGATT]
UWI The Online Guide to the Animals of Trinidad and Tobago Behaviour Cairina moschata (Wild Muscovy Duck) Family: Anatidae (Ducks and Geese) Order: Anseriformes (Waterfowl) Class: Aves (Birds) Fig. 1. Muscovy duck, Cairina moschata. [www.birdsoftt.com/birds.../wild%20muscovy%20duck.htm, downloaded 19 September, 2011] TRAITS. Wild muscovies are overall black in colouration, but domesticated muscovies may be blue, brown or white. Indescent green and purple reflections on the wings and upper parts of their bodies (Wildfowl Trust, 2008). Wing; patches of white, which develops after one year of the duck’s life (Dye and Stai, 2004). Plumage (arrangement of feathers) brownish, almost black. Feathers are water proof because of an oil produced by a special gland on its’ tail. The wild muscovies are much sleeker, glossier and more attractive that their heavier, often “piebald” hybrid (Burton and Burton, 2002). Feather; facilitate flight, provide insulation, aids in thermoregulation, used for displaying, camouflage and signaling (Dye and Stai, 2004). Wing length; 400-500 mm (Wildfowl Trust, 2008). Males larger than female, average weight, male 6 lb (3 kg), female 3 lb (1.3 kg) (Burton and Burton, 2002). The naked skin and bill, (mouth) are bright red in domesticated ducks, but blackish in the wild muscovy ducks. Face; red warts on male not present in females, two blue-white bands. Bill; flat and broad which contain rows of fine v-shape indentation along the edge referred to as “lamellae”. The lamellae function is to UWI The Online Guide to the Animals of Trinidad and Tobago Behaviour provide a grip on food without it sliding off (Dye and Stai, 2004). -
What Makes a Good Alien? Dealing with the Problems of Non-Native Wildfowl Tony (A
What makes a good alien? Dealing with the problems of non-native wildfowl Tony (A. D.) Fox Mandarin Ducks Aix galericulata Richard Allen ABSTRACT Humans have been introducing species outside their native ranges as a source of food for thousands of years, but introductions of wildfowl have increased dramatically since the 1700s.The most serious consequence of this has been the extinction of endemic forms as a result of hybridisation, although competition between alien and native forms may also contribute to species loss. Globally, non-native wildfowl have yet to cause major disruption to ecosystem functions; introduce new diseases and parasites; cause anything other than local conflicts to agricultural and economic interests; or create major health and safety issues in ways that differ from native forms. The fact that this has not happened is probably simply the result of good fortune, however, since many introduced plants and animals have had huge consequences for ecosystems and human populations.The potential cost of greater environmental and economic damage, species extinction, and threats to the genetic and species diversity of native faunas means that we must do all we can to stop the deliberate or accidental introduction of species outside their natural range. International legislation to ensure this is remarkably good, but domestic law is generally weak, as is the political will to enforce such regulations.The case of the Ruddy Duck Oxyura jamaicensis in Europe will show whether control of a problem taxon can be achieved and underlines the financial consequences of dealing with introduced aliens.This paper was originally presented as the 58th Bernard Tucker Memorial Lecture to the Oxford Ornithological Society and the Ashmolean Natural History Society, in November 2008. -
Sokoto Journal of Veterinary Sciences Clinical and Gross-Pathological Changes in Muscovy Ducks and Nigerian Local Chickens Infec
Sokoto Journal of Veterinary Sciences, Volume 18 (Number 4). December, 2020 RESEARCH ARTICLE Sokoto Journal of Veterinary Sciences (P-ISSN 1595-093X: E-ISSN 2315-6201) http://dx.doi.org/10.4314/sokjvs.v18i4.1 Usman et al. /Sokoto Journal of Veterinary Sciences, 18(4): 182 - 190. Clinical and gross-pathological changes in Muscovy ducks and Nigerian local chickens infected with Newcastle disease virus (XIVb strain) SG Usman1*, SB Oladele1, L Saidu2, MS Muhammed1, FS Umar2, A Abubakar1, A Saleh1 & O Orakpoghenor1 1. Department of Veterinary Pathology, Ahmadu Bello University, Zaria, Nigeria 2. Veterinary Teaching Hospital, Ahmadu Bello University, Zaria, Nigeria *Correspondence: Tel.: +2348162632180; E-mail: [email protected] Copyright: © 2020 Abstract Usman et al. This is an Newcastle disease (ND) is an acute highly contagious viral disease, spreading rapidly open-access article within flocks and affecting birds of all ages. Muscovy ducks, geese and other published under the anseriforms have been tested against different strains of Newcastle disease virus terms of the Creative (NDV) and are found to be potential reservoirs showing mild or no clinical signs when Commons Attribution infected experimentally with strains that are virulent to chickens. The aim of this License which permits work was to compare the clinical and gross pathological changes in Nigerian local unrestricted use, chickens and Muscovy ducks experimentally infected with XlVb strain of Newcastle distribution, and disease virus. Forty birds consisting of 20 chicks and 20 ducklings were randomly reproduction in any selected and divided into 4 groups of 10 birds each. The Groups were designated as medium, provided the group 1 (infected chicks, IC), group 2 (control chicks, CC), group 3 (infected ducklings, original author and ID), group 4 (control ducklings, CD). -
Natural Rendering: Composting Livestock Mortality and Butcher Waste
Cornell Waste Management Institute Department of Crop & Soil Sciences Rice Hall • Ithaca, NY 14853 (607)255-1187 http://cwmi.css.cornell.edu E-Mail: [email protected] Natural Rendering: Composting Livestock Mortality and Butcher Waste On-Farm Mortality - Current Situation In the year 2001, there were 670,000 milk cows and 80,000 beef cows in New York State (Source: NYS Until recently rendering plants have offered prompt, Agriculture Statistic Service, www.nass.usda.gov/ny). reasonably priced pickup of dead livestock at the farm. With a typical death loss in dairy herds of two percent However, recent declines in prices of hides, tallow, each year and beef herds of one-half percent per year, meat and bone meal and the other useful commodities and a disposal cost of $30-70 per head, the state’s produced from animal carcasses have curtailed many livestock producers could save over half a million rendering operations. In 2002, remaining plants are dollars with an easily managed, low cost mortality charging up to $70 for cows, $60 for pigs and $200 per disposal alternative. horse to pickup animal carcasses from farms in their area. As a result, many livestock farms no longer have Butcher Residuals - Current Situation affordable access to rendering service. In many rural communities, the custom butcher busi- Many livestock producers are unsure of what they ness is important to the survival of small farm opera- should or could be doing to properly dispose of the tions that raise livestock. These businesses provide a occasional animal carcass. Brief anonymous surveys critical service by processing farm-raised animals into a conducted in western New York and northern Pennsyl- salable retail product — table-ready meat. -
Meat Establishment Directory 2020-2021
Meat Establishment Directory 2020-2021 Wisconsin Department of Agriculture, Trade and Consumer Protection Division of Food and Recreational Safety Bureau of Meat and Poultry Businesses P-DFRS0168 (rev. 10/2020) Tables of Contents How to Use this Directory ................................................................................................................. 1 Section 1: Listed alphabetically by county name A: Custom meat establishments............................................................................................ 2 B: Official meat establishments............................................................................................ 4 Section 2: Listed numerically by establishment number A: Custom meat establishments............................................................................................ 11 B: Official meat establishments............................................................................................ 12 Section 3: Listed alphabetically by establishment name A: Custom meat establishments............................................................................................ 17 B: Official meat establishments............................................................................................ 18 Section 4: State meat inspectors......................................................................................................... 24 Section 5: Inspected and uninspected poultry slaughter plants.......................................................... 25 How to Use this -
HACCP Plan Revised March 2011
NMPAN MSU HACCP plan revised March 2011 Mobile Slaughter Unit Name of the business/responsible entity USDA Facility Number: 00000 Model HACCP Plan Slaughter: beef, swine, goat, and lamb (list all species you intend to slaughter) Mailing Address of Organization Address City, State, Zip Mobile Unit is parked at: Location address City, State, Zip Phone number Name and title of MSU’s HACCP Coordinator Date HACCP trained in accordance with the requirements of Sec. 417.7. Available to name of business/responsible entity for reassessment 1 NMPAN MSU HACCP plan revised March 2011 Name of the business/responsible entity HACCP Plan for Mobile Harvest Unit Operations Revision Date Reason for Reassessment Signature of MSU’s HACCP Number Coordinator This Plan will be reassessed a minimum of once per calendar year or whenever changes occur that could affect the hazard analysis or alter the HACCP plan. 9 CFR 417.4 (a) (3) 2 NMPAN MSU HACCP plan revised March 2011 Process Category Description Slaughter: beef Product Name Beef Common Name Beef Beef Edible Offal (or “Variety Meats”) Intended Product Use Carcasses, Quarters Variety Meats: no further processing Packaging Carcasses, Quarters: None Variety Meats: butcher paper, freezer wrap, or plastic bags Storage of Beef and Temperature Regulation Stored in Mobile Processing Unit cooler maintained at 40 degrees or lower for transport to a USDA inspected processing facility for further processing Sales of Beef Beef will be further processed for sale at a USDA inspected processing plant (give plant name) or carcasses will be sold and delivered to retail-exempt operations. Labeling Instructions: Carcasses and edible offal (livers, hearts, and tongues) are labeled with the USDA inspection legend. -
Beef Breakdown.Indd
Your Beef Breakdown, Explained If you have ever purchased a quarter, a side or a whole 14- to 21-day period. During this aging process the meat Loin and Round, all possess di erent beef carcass, chances are you have wondered why you have develops avor, and most importantly, becomes more taste characteristics because they are received less meat than expected. e average weight of a tender. Unfortunately, a small amount of weight is lost made up of di erent muscles with live steer or heifer ready for harvest is 1,300 pounds! So during the aging process due to water evaporation. di erent tenderness levels, di erent how much of this product should you expect to receive in Carcass to Cuts fat contents and varying avor pro les. edible meat products? For instance, the Chuck and Round After the carcass is properly aged, it is ready to be are most commonly seen in roast Steer to Carcass broken down into retail cuts. On average, 21 percent of form, but Round Roasts are much In order to change a 1,300-pound beef animal into edible each carcass is inedible bone, fat and connective tissue. leaner (have less fat) than those from meat product, butchers rst have to convert it into a Once the carcass is fabricated and inedible objects are the Chuck and therefore will have a carcass by removing the hide, head and internal organs. removed, a whole carcass will yield about 639 pounds of less intense avor. e Rib and Loin On average, only 62 percent of the animal’s original edible beef product. -
Habitat Use and Behaviours of Introduced Muscovy Ducks (Cairina Moschata) in Urban and Suburban Environments
Suburban Sustainability Volume 5 Issue 1 Article 1 2017 Habitat Use and Behaviours of Introduced Muscovy Ducks (Cairina moschata) in Urban and Suburban Environments Joni Downs University of South Florida, [email protected] Rebecca Loraamm University of Oklahoma, [email protected] James Howard Anderson Jr. University of Oklahoma, [email protected] Jacqueline Perry University of South Florida, [email protected] Jessica Bullock University of Texas-Arlington, [email protected] Follow this and additional works at: https://scholarcommons.usf.edu/subsust Part of the Environmental Studies Commons Recommended Citation Downs, Joni; Loraamm, Rebecca; Anderson, James Howard Jr.; Perry, Jacqueline; and Bullock, Jessica (2017) "Habitat Use and Behaviours of Introduced Muscovy Ducks (Cairina moschata) in Urban and Suburban Environments," Suburban Sustainability: Vol. 5 : Iss. 1 , Article 1. https://www.doi.org/http://doi.org/10.5038/2164-0866.5.1.1028 Available at: https://scholarcommons.usf.edu/subsust/vol5/iss1/1 This Article is brought to you for free and open access by the Environmental Sustainability at Scholar Commons. It has been accepted for inclusion in Suburban Sustainability by an authorized editor of Scholar Commons. For more information, please contact [email protected]. Habitat Use and Behaviours of Introduced Muscovy Ducks (Cairina moschata) in Urban and Suburban Environments Cover Page Footnote Portions of this research were funded by grants made to the lead author from the National Science Foundation (NSF) [grant number BCS-1062947]. The contents of this article are the responsibility of the author and do not reflect the views of the NSF. Special thanks to Jose Alejo for assistance in the field. -
Integration with Mallard and Muscovy Ducks
Water quality and growth performance of Oreochromis niloticus under integration with mallard and muscovy ducks Item Type conference_item Authors Nnaji, J.C.; Eze, J.O.; Isah, J.; Ahmed, J. Publisher FISON Download date 29/09/2021 19:04:37 Link to Item http://hdl.handle.net/1834/38995 Water quality and growth performance of Oreochromis niloticus under integration with mallard and muscovy ducks Nnaji, J. C. / Exe,,. O. / Tsalt,}. / Ahmed, J. Abstract A ~/lIdy )~as conducted to evaluate the ejJ~dof duck manu",' and spilled duck feed on water qualtty and production of Oreochramis niloticus in an integrated system utilizing IWfI local duck breeds. Treatment / (!J) consisted nftrsh {mean .....eight. 20.17 tl 2Rg) stocked at a densuy of 5fishlm1 in a 71m' pond and integrated with 12 Mallard ducks (Alias platyrhynchos), treatment i (TJ) consisted uffish (mean weight, 2/.86 +O.93g) stocked til (I density qf5 [uhfm' ill a 72m! pond and tntegratcd w itll 12 Must:u,~v ducks (Cainna mosrhata) whitt' treatment 3 (1'3) was the control (72nr fish pond without integration}. Fish in T3 wasfed compounded feed of 3on/[,crude protein content three times daily I..hile those in TJ and Tl fed on cluck manure and spilled duck feed (15% crude protein contents. Walel qua/it)' parameters of tirefish ponds. growth parameters of'fish and ducks were monitored. After a 12-week experimental penod. mean weighI gain offish well! 140.68, 122.11 and 157./9~ in TI. T2 and T3 respectively while percentage survival ",(1~higheslm T3 and lowest in T2. Waterquality parameters ~oeregenerally favourable [or fish growth in all the treatments.